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Woohly .
MELANIE DE HO FT,
Director, Culirnry Arti Institute
Si
AGIC
-
FOR EASY SAUCES
of convenient prepared soups magically transformed into exciting, flavorful sauces.
Chicken in
TO PREPARE: IS MIN. TO BAKE: 55 MIN.
2 lbs. froien chicken pieces
Vj cup flour
1 teaspoon paprika
i teaspoon Accent
Few grains whlta pepper
2 tablespoons malted butter
1 lO'j- to 1 l-oi. can condensed
' cream of chicken soup
Jj teaspoon ground ginger
'i cup milk
1
Thaw chicken according to directions
on package.
2. Coat chicken pieces evenly with a
Can-Can
K
eOOOMM MtlllHO
TO PREPARE AND COOK: 1 HR.
2 lbs. boneless beef sirloin
i cup flour
teaspoon salt
Vs teaspoon black pepper
Vi teaspoon Accent
'j cup butter
1 4 cups ( 10'i- to 1 1-oi. can)
condensed beef broth
1 cups ( 10yi- to 1 l-oi. can)
condensed onion soup
1 3-ez. can sliced broiled mushrooms,
drained (reserve liquid)
8 drops Tabasco
1 cup thick sour cream
1. Set out a heavy 10-in. skillet having
a tight-fitting cover.
2. Lightly scrape the meat surfaces of
the beef with the dull edge of a knife.
Cut meat into 2xV4xV4-in. strips.
3. Mix together the flour, salt, pepper,
and Accent. Coat the meat evenly with
10 Family Weekly, September It, list
M0'7V 'k I we proudly present tnese 11 pi J
1' .ro
Creamy Sauce
mixture of the flour, paprika, Accent and
white pepper.
3. Butter a large, shallow baking dish.
Arrange chicken in a single layer, skin
side down, in dish. Drizzle melted butter
over chicken.
4. Bake at 375 F for' 20 min. Turn
chicken and bake 20 min. longer.
5. Meanwhile, blend together the soup,
ginger, and milk. Pour sauce over
chicken and bake 15 min., or until thick
est pieces are tender when pierced with
a fork. Garnish with chopped parsley.
About 4 servings
Stroganott
the flour mixture, shaking it in a bag.
4. Heat the butter in the skillet over low
heat. Add the meat strips and brown
slowly and evenly on all sides.
5. When meat is browned, gradually
add, stirring in, the beef broth, onion
soup, and reserved mushroom liquid.
Bring liquid rapidly to boiling; reduce
heat, cover, and simmer (do not boil) 20
to 25 min., or until meat is tender.
e. When meat is tender, stir in the
mushrooms and heat thoroughly. Re
move skillet from heat.
7. Blend the Tabasco into sour cream.
Stirring vigorously, add the sour-cream
mixture to the skillet in very small
amounts. Return to heat. Keep mixture
moving with a spoon and cook over low
heat 3 to 5 min., until thoroughly heated.
Do not boil.
8. Turn into a warm serving dish. Serve
immediately with cooked buttered noo
dles or with fluffy cooked rice. .
About 8 servings
SwUb Steak in Vegetable Sauce
toe iiiitiM
TO PREPARE AND COOK: 1 HR. 35 MIN.
1 Vi lbs. round, blade, or arm steak, cut
4 In. thick
'4 cup flour
Vi teaspoon Accent
y4 teaspoon salt
Few grains black pepper
2 tablespoons butter or margarine
1 y4 cups ( 10'i- to 1 1-ox. can)
condensed beef broth
Vi to 4 cup hot water
yj bay leaf
Vs teaspoon ground cinnamon
1 10'i- to 1 1 -ox. can condensed
vegetable soup
Vj cup catsup
1. Set out a Dutch oven or a large,
heavy sauce pot having a tight-fitting
cover. Set aside.
2. Lightly scrape meat surfaces of steak
with the dull edge of a knife.
Veal in Herb and
rot MlilINO
TO PREPARE AND COOK: 1 HR.
4 cup butter or margarine
l'j lbs. veal round steak (cutlet),
, cut
V a In. thick
'4 cup flour
Vi teaspoon salt
i teaspoon Accent
1 1 Vi-os. pkg. dehydrated
onion soup mix
1 teaspoon mororam
t Vi cups hot water
2 V, cups (No. 2 con) tomatoes
I. Heat butter in a large, heavy skillet
over medium heat.
examples of the use
9
3. Mix together the flour, Accent, salt,
and pepper. Using one-half the mixture
for each side, pound flour mixture into
the meat with a meat hammer.
4. Heat the butter over medium heat in
the Dutch oven. Add the steak and
brown evenly on both sides.
5. Add the beef broth, water, bay leaf,
and cinnamon to the meat. Cover, bring
liquid rapidly to boiling, reduce heat,
and simmer (do not boil) about 114 hrs.,
or until steak is tender when pierced
with a fork.
6. Remove meat to a warm platter and
set aside to keep warm.
7. Pour the vegetable soup and catsup
into the Dutch oven. Heat thoroughly
over medium heat, stirring to blend in
brown residue on bottom. Remove bay
leaf. Pour sauce over meat and serve
immediately. About 6 servings
Onion Sauce
2. Cut the meat into serving-size pieces.
Mix together the flour, salt, and Accent.
Coat meat pieces evenly with flour mix
ture. Put veal into skillet and brown
evenly on both sides.
3. Meanwhile, mix together the soup
mix, marjoram, and water.
4. Pour the soup mixture and tomatoes
over the browned meat. Cover skillet
and simmer over low heat about 45 min.,
or until meat is tender. Turn meat occa
sionally during cooking.
5. If desired, thicken cooking liquid.
Serve with fluffy cooked rice and an as
sortment of crisp relishes.
About 6 servings
Scandinavian
TO PREPARE: 5 MIN. TO COOK: 15 MIN.
1 toy4-oc can frozen condensed
cream of shrimp soup, thawed
1 15-or. can fish ball in bouillon,
drained
2 tablespoons butter
V4 cup milk
1 1-lb. can potatoes, drained
Zetlul
TO PREPARE: 20 MIN. TO BAKE: 30 MIN.
2 10-ox. pkgs. frozen French-style
green beans, thawed
V4 cup butter
Vi lb. mushrooms, cleaned and thinly
sliced
1 8-os. can water chestnuts, drained
and thinly sliced
1 10 'j- to 1 1-ex. can condensed
cream of mushroom soup
2 teaspoons grated onion
1 cup milk
y4 cup shredded Parmesan cheese
Paprika
1. Butter a shallow 1-qt. baking dish.
2. Heat butter in a large skillet over low
Jiffy Curry Sauce
This rich-flavored curry sauce is a delightful
accompaniment for cooked broccoli or asparagus.
TO PREPARE AND COOK: 15 MEN.
cup (' can) condensed cream of
celery soup
1 Vt teaspoons Instant minced onion
'A teaspoon curry powder
V4 cup plus 2 tablespoons milk
1 egg, slightly beaten
1 Vi teaspoons butter or margarine
1. Put cream of celery soup and a mix
ture of onion and curry powder into top
of a double boiler; stir until well
Barbecue Sauce
TO PREPARE AND COOK: 1 HR. 15 MIN.
1 10',- to 1 1-oz. can condensed
tomato soup
I 4 cups ( 1 0, - to 1 1 -os. can )
condensed beef broth
1 cup chill sauce
2 tablespoons brown sugar
2 tablespoons Instant minced onion
1 teaspoon dry mustard
', teaspoon seasoned salt
y4 teaspoon black pepper
1 small clove garlic (thin, papery
outer skin removed), crushed
in a garlic press or minced
Supper Dish
1. Heat thawed shrimp soup, butter, and
milk in a saucepan about 5 min., or until
butter is melted.
2. Add the drained fish balls and pota
toes. Cover and simmer until mixture is
thoroughly heated, about 10 min. Serve
garnished with chopped parsley.
About 4 servings
Green Beans
heat. Add the mushrooms and cook until
lightly browned and tender, occasionally
moving and turning with a spoon. Re
move from heat.
3. Add the mushroom soup gradually,
stirring until well blended. Stir in the
onion. Add the milk gradually, stirring
until smooth. Lightly mix in the thawed
beans and water chestnuts. Heat thor
oughly, stirring frequently. Turn mix
ture into baking dish.
4. Sprinkle Parmesan cheese evenly over
top; sprinkle with paprika."
5. Bake at 325 F 30 min., or until cheese
is lightly browned and beans are just
tender. About 8 servings
blended. Add milk gradually, blending
in. Place over simmering water and heat
thoroughly, stirring occasionally.
2. Vigorously stir about Vi cup of the
hot sauce into the beaten egg; immedi
ately return mixture to double boiler.
Cook over simmering water 3 to 5 min.,
stirring slowly and constantly to keep
mixture cooking evenly. Blend in the
butter. Serve sauce hot.
About 1 cup sauce
1 cup finely chopped celery
cup (about 1 medium-size) finely
chopped green pepper
1. Blend together in a saucepan the
tomato soup, beef broth, chili sauce,
brown sugar, onion, mustard, seasoned
salt, pepper, and garlic. Heat over low
heat 10 min., stirring occasionally.
2. Stir in the celery and green pepper.
Simmer uncovered about 1 hr., or until
sauce is reduced to one-half the original
amount. Stir occasionally during cooking:
Serve hot over meat, chicken, or turkey.
About 3 cups sauce
Family Weekly, September 21, 195
11
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11 fJ-P 'oom
, Style No.
No.
M CT At left, top
4566
M At left,
, bottom, No.
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